Certified food protection manager classes teach that using an internal probe thermometer is the best way to ensure food is cooked to the proper temperature. While a CFPM’s thermometer is one of the most essential tools in keeping your food safe, it poses an ominous cross-contamination risk that could lead to foodborne illness. Reducing the […]
We stay connected to the local food industry. During our visits to several restaurants we’ve noticed an alarming trend. Many restaurants are serving raw and undercooked animal products, but may not be doing so safely. This week, we’ll begin a series of articles aimed at helping you deal with raw and undercooked animal proteins. For […]
The operation logs in most food production outlets are typically reserved for management communications. However, we believe that regular written communication between certified food managers and staff, such as a daily log, can be highly effective in promoting food safety and increasing productivity. Image Credit: lyashenko via 123rf How Certified Food Managers Can Effectively Use […]
The current food code clearly states what is acceptable and what is not, but there are certain regulations where there may not be a clear definition of nuances. One such rule that a Certified Food Protection Manager- CFPM must be prepared to enforce is the no bare hand contact rule. This rule came to the forefront of food […]